This brew is a Barley Wine (A barley wine typically reaches an alcohol strength of 8 to 12% by volume and is brewed from specific gravities as high as 1.120. It is called a barley wine because it can be as strong as wine; but since it is made from grain rather than fruit, it is, in fact, a beerwiki) I believe that should read original gravity and mine started at 1.070 compared to ales which start at around 1.040.

1.5kg of Young's Barley Wine extract, 1kg of brewing sugar (dextrose) dissolved in 5 pints of hot water, mixed with cold water up to 24 pints and then pitch the yeast.

Frothy head (krausen) after 18 hours

My new bottle drainer complete with auto rinser/steriliser

4th February Bottling Day!

Transferring from the fermentation bucket to the bottling bucket

16 bottles washed, sterilised and rinsed.

16 bottles and 1 keg (5 litres)

Little Bottler-clever little device with a spring loaded valve at the bottom-just push the bottle up and the beer flows until you pull the bottle away!

Second fermentation in the warm for about 5 days and then into the cool for conditioning.

The ABV is around 7.2% (if I have got my calculations right!) so should have a nice little kick to it when I start drinking it over the next few weeks